Are you ready for the holidays? My holiday is long gone, and I am still not ready. Today my plan was the take the day off and catch up on some stuff – but unfortunately the weather got in the way, and with the girls only at school for 3 hours – I was not all that productive. We woke up to snow, and in Seattle, that means either no school, or a 2-hour delay. Ok – so instead of working on my stuff, I want to help all of you. It is the season of giving, and whether you want to make something or buy something – I am offering up suggestions.
If you are in the market of buying – here are my top 5 all time favorite kitchen gadgets:
3) Ice-cream Scoop for Cookies
Now – if you are like me, and like to make treats for friends and neighbors – here are my top 5 favorite gifts from the kitchen:
4) Vanilla Bean Caramels with Fleur de Sel
5) Rocky Rods
Now – I will be honest – I love all my jams and jellies like children – they are all special in their own way – but I choose one that I thought was just a little extra special. Seriously though, you can’t go wrong. And now I have one more to add to that list for next year – the Milk Chocolate and Almond Butter Cups that we made at The Pantry Holiday Gift Making class – with kids. These are definitely an extra special treat – and for those people allergic to peanuts – have no fear – they are even better made with almond butter.
So – hang in there, just another few days to go – but you have an entire weekend to all your last minute shopping and baking. HAVE FUN!!!
- 4 ½ ounces (1/2 cup) creamy almond butter
- ½ teaspoon vanilla extract
- 2 tablespoons (1 ounces) butter, soft
- ¼ teaspoon kosher salt
- 2 ounces (1/2 cup) powdered sugar
- 1 pound milk chocolate
Combine the almond butter, vanilla extract, butter, salt and powdered sugar in a small bowl. Mix well.
Melt the chocolate in a microwave (30 second intervals and stir) or a double boiler. While the chocolate is melting, line a mini-muffin pan with 36 wrappers. Place 1 teaspoon of the almond butter mixture on top of the melted chocolate then cover the almond butter with more melted chocolate.
Place the pan into the refrigerator to set. Store the almond butter cups in a well-sealed container in the refrigerator for up to two weeks.
Makes 2 dozen.
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